Since I have the very nice wood pellet grill and a counter full of tomatoes, I decided it was time to do some roasting.
I chose fire roasting over smoking because I was looking for the sweet/charred flavor vs. smoky. Smoking is at a lower temperature for a longer time. Worth the time if you want a deep smoke flavor.
For fire roasting: Continue reading
A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.
She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.
Here is the original recipe: Continue reading
Order What’s 4 Dinner Solutions: Summer into Fall here!
What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.
A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer. Continue reading
I had a couple of apples about to go bad and decided to make something new. I hadn’t done a strudel in a long time and the recipe seemed simple enough, so here we are. I made two small dishes, so I could freeze one.
- 2 1/2 cup sifted flour
- Pinch of salt
- 2 tsp. baking powder
- 1 tbsp. sugar
- 1/2 c. butter, melted
- 3 tsp. boiling water
8×8 baking dish, well-greased Continue reading
We went horseback riding yesterday and I wanted something quick waiting for us when we returned. I had this recipe tucked away and it seemed like a great time to try it.
The instant pot (multi-pot in my case) can be used as a pressure cooker or slow-cooker for this recipe. I used a hybrid method. Continue reading
The idea behind this sourdough starter is to bring bread back to its natural state. Where the microbes that have been processed out of our foods are returned via a natural fermentation process and unenriched, organic flours.
The thought is to use the best, least processed ingredients available. The recipes are generally standard bread recipes, so it’s not about extra steps, just good ingredients.
I went ahead and used the recipe from the Patrick Ryan video, but used the overnight technique that I always use. With this technique, it’s best to also use instant yeast because of the slow proofing method.
For serious breadmakers, watch his video, it is truly a master class in making a good loaf of bread.
- 800g unenriched* unbleached white flour
- 10g salt
- 1 tsp instant yeast
- 460ml water
- 320g sourdough starter
Add flour, salt and yeast and mix together. Add water and sourdough starter. Mix for 1 minute in mixer with bread hook. Let rest for 5 minutes. Continue reading
I’m very excited. LFern is on her way over with some sourdough starter for me. Here’s her first loaves:
She started it from scratch, so I’m getting the shortcut version. She based her recipe on this guy. We’re both kinda smitten:
I’ll update as I go. I’d like to make rolls first.
Made my first batch of summer potato salad in my Multi-Pot. Recipe here.